Listowel Mutton Pies

Despite the fact that mutton is having a terrific revival in the UK, it is still very difficult to find mutton in Ireland, so use hogget instead (the name for more mature lamb between Christmas and Easter.)

Makes 8

450g (1lb) mutton or hogget — a mixture of neck, shank and scrag end buy a bit more to allow for trimmingLots of salt and ground white pepper

Pastry:

900g (2lb) white flour

½ tsp salt

110g (¼lb) Stork margarine or butter

850ml (1½ pints) buttermilk

Mutton Broth:

2-2.5kg (4-6lb) mutton or hogget bones approx 3-4 large onions, peeled and quartered

A couple of carrots stalks of celery, parsley stalks, a couple of sprigs of thyme and pepper

OR a stock cube, which Mary occasionally uses.

First prepare the lamb. Trim off the fat and any gristle or membrane. Cut into tiny pieces (roughly 1/8-inch) and put into a shallow bowl. Season well with salt and ground white pepper (the kind that comes in a little cardboard shaker). Toss to make sure the meat is evenly coated.

Then, make the pastry. Put the flour into a bowl. Rub in the margarine or butter, add the buttermilk and mix with your hand to a firm dough, similar though drier than the texture of white soda bread. Mary kneaded the dough for 30 seconds to 1 minute to firm it up.

Divide into two pieces. On a floured board, roll the pastry out as thinly as possible, to about 5mm (¼ inch). Mary used a saucer as a template and cut out 8 circles. Take one round and roll it out a little further to thin the pastry to approximately 2-3mm (1/8 inch). Put a good half fistful of seasoned mutton or hogget into the centre. Brush the edge of the pastry with a little buttermilk and cover with another round that has also been rolled to 1/81/8-inch thickness. Press the edges together with the tines of a fork, then prick the top several times.

Preheat the oven to 230C/450F/gas mark 8. Meanwhile, continue to make the remainder of the pies. When the first four are ready, cook on a baking tray in the preheated oven for 20-30 minutes. Check occasionally and reverse the tray from back to front if necessary. Meanwhile, continue to make the pies until all the pastry and filling is used up. Cool the pies on a wire rack. At this point, they can be kept wrapped for several days, or frozen for later use.

Meanwhile make a simple mutton stock.

Put the mutton or hogget bones into a deep saucepan, add a couple of peeled chopped onions, cover with cold water, bring to the boil, cover and simmer for 1-1½ hours. Strain. Mary said she adds a couple of stock cubes to add extra flavour, but if you would rather not, I suggest adding a few thickly sliced carrots and a few sticks of celery, a sprig or two of thyme, some parsley stalks and maybe a sliced white turnip, if available, to add extra flavour to the broth.

Strain and taste, add salt and pepper to correct the seasoning. Save until needed. The broth will keep in a fridge for several days or may be frozen.

To serve the mutton pies bring the broth to the boil in a deep saucepan, drop a couple of meat pies into the broth. Simmer for 20 minutes. Remove with a slotted spoon. Transfer each pie into a wide shallow soup bowl. Pour a ladle of mutton broth on top. Eat with a fork and spoon and extra pepper and salt, depending on your taste.